Strawberry and Coconut OatmealIf there’s anything you should know about me, it’s that I LOVE breakfast, and I LOVE oatmeal.

Having so many food allergies breakfast has always been a harder meal for me to tackle, but ever since I found gluten free oatmeal- it’s been my most favorite meal (in every way).

As with most recipes, I love to keep them simple and easy to make- so I like to keep my oatmeal recipe just the same. There’s always a few constants even though the recipe is simple:

  • Gluten free oats
  • A fruit (or two)- berries, banana, mango
  • A fat (or two)- almond butter or peanut butter, coconut shreds
  • A spice (or two)- cinnamon and always salt
  • Sweet- Honey most of the time

With my oatmeal I usually pair a smoothie or some chicken breakfast sausage or something similar- to add a little protein to the meal.

Enjoy this simple oatmeal recipe, and of course tweak as you need to!

Strawberry and Coconut Oatmeal:

Prep time: 10 minutes

Total time: 10 minutes

Makes: 2 servings


  • 1 cup rolled gluten free oats
  • 1 1/2 cups water
  • Dash of salt and cinnamon
  • 2 Tbsp nut butter (used here 1 Tbsp almond and 1 Tbsp peanut butter) – divided
  • 3/4 cup sliced strawberries- divided
  • 2 Tbsp coconut shreds (unsweetened) – divided
  • 1 Tbsp honey – divided


  1. Prepare the oatmeal on the stovetop according to the instructions on the side of the package (you can also cheat and microwave for 2 minutes and 30 seconds)- then dish into two bowls for eating.
  2. Wash and prepare the ingredients for the toppings.
  3. Add the toppings to the bowls of oatmeal.
  4. Add your favorite sweetener (nothing artificial!).
  5. Serve and enjoy!

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